Cuisine:

• Italian
• Others

Primo Description:
Melissa Kelly, noted for her Primo restaurant in Rockland, Maine, is rarely at this outpost at the Grande Lakes resort. She spends most of her time back at her Down East restaurant with four acres of organic gardens---and, sadly, Orlando's Primo is showing the effects of her absence; even the small patch of organic garden at the J.W. Marriott is in need of better tending. Kelly leaves the cooking to sous chefs, and the results are mixed. For starters, the delicate bluefin tuna carpaccio was in desperate need of seasoning, but the pizza with mushrooms, blue cheese and greens was packed with flavor. The pasta was bland and overcooked, but the herb-grilled swordfish was impressive. The menu changes every few weeks so there's always something new. Bread is worth a nibble, baked daily with help from a 10-year-old dough starter that Kelly carries along on her trips from Maine. We did like the gelato and the espresso float. Service may be a bit slow, but be patient---the overall experience is worth the wait.


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